This addictive Party Cheese Spread is filled with cream cheese, meat, green onions, and cheddar cheese and can easily be adapted into a cheeseball or any shape to match the holiday. It can be rolled into nuts, parsley, or any topping you prefer. It can also be made thinned out with extra mayonnaise to make it more of a dip.
As with most of my recipes, you can add and subtract ingredients to fit your tastes and needs. Sometimes I use boiled or baked deli ham in place of the Buddig beef. I bet bacon would also be a great substitute or addition, I just have not tried it.
No matter which way you choose to make this, spread, dip, or cheeseball, it will soften more the longer it sits out being served. The consistency you have will making it, will be the consistency you have when it has been at room temperature for an hour or so. Plan accordingly when adding mayonnaise when making.
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Meatball subs are in the regular rotation during football season at our house. They can be made with frozen meatballs and jars of marinara sauce, homemade meatballs with marinara sauce, frozen meatballs and homemade sauce, or homemade meatballs with homemade sauce.
I have made them in all of the combinations above and I am not ashamed. Even if you tell me how great the sandwich was you just ate, I will let you know I used frozen meatballs and which brand of jarred sauce I used, if I did.
The secret to great meatball subs using frozen meatballs is the cooking method. Slow, slow, slow. You can cook them on a stovetop, in a crockpot, or in a low temperature oven. You just need enough sauce to cover the meatballs and a little water. If I am using a jarred sauce I add about a quarter cup of water to each jar, this normally takes 2 jars when I cook for a party, replace the lid and shake the water in the jar to get out the last of the sauce and pour it in.
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